House-cut Fries (gf,vg) Recipe
Make House-cut Fries (gf,vg) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fries
Par-cook / Rinse
Seasoning & Frying
Method
Fries
- 1
Wash and cut potatoes
Scrub the russet potatoes thoroughly under cold running water to remove dirt. Do not peel (skins add texture). Cut each potato into 1/2-inch to 3/4-inch sticks: first slice off a thin lengthwise piece to create a flat base, then slice lengthwise into 1/2–3/4-inch slabs and cut across into sticks of the same thickness for even cooking.
- 2
Soak to remove starch
Place the cut potato sticks in a large bowl and cover with cold water. Add ice cubes to keep water very cold. Soak for at least 30 minutes and up to 2 hours. This removes surface starch and helps achieve crispness.
Par-cook / Rinse
- 3
Rinse and par-cook (optional blanch)
After soaking, drain the potatoes and rinse under cold water until water runs clear. For crisper fries, bring a large pot of water to a gentle boil, add 1 tsp kosher salt, then add the drained potatoes and blanch for 3 minutes. Immediately transfer potatoes to an ice bath (bowl of cold water with ice) to stop cooking. Drain thoroughly and pat completely dry with clean kitchen towels or paper towels.
Seasoning & Frying
- 4
Heat oil for first fry (if double-frying)
If double-frying (recommended): heat 3/4 cup of the neutral oil in a heavy-bottomed pot or deep-fryer to 300°F (150°C). If you do not have a thermometer, heat over medium and test with one fry — it should bubble moderately without browning quickly.
- 5
First fry (blanch)
Working in small batches (do not overcrowd), fry the dried potato sticks for 3–5 minutes until they start to soften and develop a pale, matte exterior but are not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Allow to cool 10–20 minutes (you can refrigerate briefly to dry further).
- 6
Heat oil for second fry
Increase oil temperature to 370–375°F (188–190°C). If using the same pot, let the oil come up to temperature before frying again. Add remaining oil if needed to maintain depth of at least 2 inches.
- 7
Second fry (crisp)
Return fries to the hot oil in small batches and fry until golden brown and crisp, about 2–4 minutes per batch. Remove with a slotted spoon, let drain on a wire rack or paper towels for a minute.
- 8
Season and finish
While still hot, toss the fries in a large bowl with 1 tablespoon fine sea or kosher salt and 1 teaspoon freshly ground black pepper. If using optional spices, add garlic powder and smoked paprika now and toss evenly. Serve immediately for best texture.
- 9
One-step shallow-fry alternative
If you prefer a single shallow-fry: heat 1 cup oil in a large skillet over medium-high heat. Fry small batches, turning to brown evenly, for 6–10 minutes until crisp and golden. Drain and season the same way.
